Friday, February 17, 2017

Lebanese Lemon Chicken Recipe

Lebanese Lemon Chicken

Fast and flavorful Lebanese lemon chicken with shallots, fresh herbs,and a touch of turmeric--a comforting paleo dinner for fall or winter.

Prep time 5 mins | Cook time 25 mins | Total time 30 mins

Author: Becky Winkler
Recipe type: Gluten free, Grain free, Paleo, Whole30, Dinner, Chicken
Cuisine: Lebanese
Serves: 6-8

Ingredients

3 organic lemons
2 tablespoons extra virgin olive oil, plus more for cooking

1/2 teaspoon ground turmeric
1½ teaspoons flaky sea salt

Freshly ground black pepper

3 pounds boneless, skinless chicken thighs (about 12 thighs)
2 large shallots or 1 large onion

2 sprigs of fresh rosemary
2 sprigs of fresh thyme

Instructions
  1. Juice one of the lemons until you have 2 tablespoons of lemon juice. Put the juice in a large bowl and add the 2 tablespoons of olive oil along with the turmeric, sea salt, and a generous amount of freshly ground black pepper.
  2. Add the chicken thighs to the bowl and toss to coat. Let the chicken marinate briefly at room temperature while you prepare the other ingredients.
  3. Trim the ends off the other two lemons and slice them into ¼-inch thick rounds. Remove any visible seeds. Halve, peel, and slice the shallots.
  4. Heat two large cast iron skillets over medium-high heat (or use one skillet and cook the chicken in two batches). Add enough olive oil to coat the bottom with a thin layer of oil.
  5. Divide the chicken pieces between the two pans with the smooth side of the chicken (where the skin was) facing down, making sure to leave a little room between the pieces so they can brown. Cook for about 5 minutes, until nicely browned on the bottom, and then flip and cook for 8-10 minutes on the second side, until just cooked through, lowering the heat slightly if necessary. Use tongs or a slotted spatula to transfer the chicken pieces to a plate.
  6. Add the lemons, shallots, and herb sprigs to the pans. Let cook undisturbed for 3-4 minutes, until the lemons are browned on the bottom. Pour ½ cup water into each pan and stir, scraping the browned bits from the bottom. Reduce the heat to medium, add the chicken back to the pans, and cook for 4-5 minutes so the flavors can meld. Serve the chicken, shallots, and pan juices hot over rice or cauliflower rice.

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